Entree: China – Tianjin – 天津辣子鸡 ➤ Tiānjīn làzǐ jī (Crispy bite-sized chicken stir-fried with dried chilies and savory-spicy seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 25 min

Total 1 hr 10 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1.5 lb bone-in chicken thighs, trimmed and cut into bite-sized pieces (about 1–1.25 inch pieces)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp cornstarch
- 1 egg white
- 2 cups (480 ml) vegetable oil for deep-frying
- 2 tbsp (30 ml) vegetable oil or peanut oil for stir-fry
- 2 oz dried red chilies, stemmed and halved (adjust to taste)
- 1 tbsp Sichuan peppercorns, toasted lightly
- 6 cloves (5/8 oz) garlic, thinly sliced
- 2 tbsp ginger, thinly sliced
- 4 scallions, cut into 1-inch (2.5 cm) pieces (approx. 2 1/8 oz)
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp sugar
- 1–2 tsp (5–10 ml) sesame oil
- Salt to taste

Show original ingredient measurements

- 1.5 lb (680 g) bone-in chicken thighs, trimmed and cut into bite-sized pieces (about 1–1.25 inch pieces)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) salt
- 1 tsp (5 g) sugar
- 2 tbsp (16 g) cornstarch
- 1 egg white
- 2 cups (480 ml) vegetable oil for deep-frying
- 2 tbsp (30 ml) vegetable oil or peanut oil for stir-fry
- 2 oz (56 g) dried red chilies, stemmed and halved (adjust to taste)
- 1 tbsp (6 g) Sichuan peppercorns, toasted lightly
- 6 cloves (18 g) garlic, thinly sliced
- 2 tbsp (20 g) ginger, thinly sliced
- 4 scallions, cut into 1-inch (2.5 cm) pieces (approx. 60 g)
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) sugar
- 1–2 tsp (5–10 ml) sesame oil
- Salt to taste

Instructions

1. Mix the chicken pieces with light soy sauce, Shaoxing wine, 1 tsp salt, 1 tsp sugar, cornstarch and egg white until well coated; let marinate 20–30 minutes.
2. Heat 2 cups (480 ml) vegetable oil in a wok or deep pot to 350°F (175°C). Deep-fry the marinated chicken in batches until golden brown and cooked through, about 4–6 minutes per batch. Drain on a wire rack or paper towels.
3. Reserve 2 tbsp (30 ml) oil in a clean wok and heat over medium-high. Add toasted Sichuan peppercorns and stir 30 seconds until aromatic, then add dried chilies and stir-fry briefly until they darken but do not burn, about 1 minute.
4. Add garlic and ginger and stir 30–45 seconds until fragrant. Increase heat to high, add the fried chicken and toss quickly to combine.
5. Stir together dark soy sauce, rice vinegar, 1 tsp sugar and sesame oil; pour over the chicken and toss to coat evenly, cooking 1–2 minutes so flavors meld.
6. Add scallions, adjust salt to taste, give a final toss and serve immediately with steamed rice.